Potato Egg Bhurji - Indian Style Scramble
Recipe Summary
- This recipe features a flavorful Indian-style scramble made with potatoes and eggs. Diced potatoes are cooked in a rich, aromatic tomato and onion masala, then scrambled eggs are added to create a hearty and delicious dish, perfect for breakfast, lunch, or dinner.
All Ingredients - Main Ingredients
- Olive Oil 100ml
- Onions 2 (chopped)
- Tomatoes 2 (chopped)
- Chilli Powder 1 tsp
- Turmeric Powder (Haldi) 1 tsp
- Salt 1 tsp
- Green Chillies 2 (chopped)
- Potatoes 2 (diced)
- Water 100ml
- Eggs 5
- Fresh Coriander as needed (chopped)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Sauté Onions
Heat 100ml of olive oil in a pan. Add 2 chopped onions and sauté until they turn translucent, stirring frequently for about .
Step 2: Add Tomatoes
Add 2 chopped tomatoes to the pan with the sautéed onions. Cook, stirring occasionally, until the tomatoes soften and release their juices, which takes about .
Step 3: Incorporate Spices and Chillies
Stir in 1 teaspoon of chilli powder, 1 teaspoon of turmeric powder (haldi), 1 teaspoon of salt, and 2 chopped green chillies. Mix well and cook for about until the spices are fragrant.
Step 4: Cook Potatoes
Add 2 diced potatoes to the pan and mix them thoroughly with the masala. Pour in 100ml of water, stir, and cover the pan. Let the potatoes cook until tender, which should take approximately , stirring occasionally to prevent sticking.
Step 5: Scramble Eggs
Once the potatoes are tender and most of the water has evaporated, crack 5 eggs directly into the pan. Immediately begin to scramble the eggs into the potato mixture, breaking them up with your spoon. Continue cooking and stirring until the eggs are fully cooked and well combined with the potatoes, about .
Step 6: Garnish and Serve
Remove the pan from heat. Garnish generously with freshly chopped coriander. Stir once more to distribute the coriander evenly. The Potato Egg Bhurji is now ready to be served.
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